Raspberry Curd/Yoghurt Slices

Ingredients

75g butter

40g pistachio nuts

300g butter biscuits/shortbread

250g Raspberries

4 tsp sugar

7 leaves of gelatine

500 g lean curd/Greek yoghurt (Quark de séré)

100g sugar

1 lemon zest

3 tsp boiling water

250 ml Full Cream

Method

Melt the butter in a saucepan. Finely grind the pistachios using an electric grinder, then finely crush the biscuits with a rolling pin in a plastic bag and mix with the butter and pistachios. Spread the mixture over the bottom of the lined baking dish, press down well and refrigerate.

Ingredients Butter_Biscuit_Pistachio 1st layer base

Mix the raspberries and sugar in a bowl, mash a little with a fork, set aside.

Raspberry and sugar

Soften the gelatine for about 5 minutes in cold water.

Gelatine in cold water

In a large bowl, mix the quark/curd and sugar. Add the grated lemon zest and mix. Squeeze out the gelatine, dissolve it in very hot water, mix with 4 tablespoons of the quark mixture, and immediately add it to the rest of the mixture.

Ingredients Quark sugar cream Gelatine added to a bit cream being beaten

Whip the whole cream into whipped cream, fold it into the quark/curd mixture, spread half of it over the biscuit base, and let it set slightly for about 10 minutes in the refrigerator. Add the reserved raspberries to the rest of the mixture, spread it over the light mixture, and let it set for about 6 hours, covered, in the refrigerator.

2nd layer plain cream Raspberry mixed 3rd layer Raspberry cream

Use a square springform pan, approx. 23 cm, base lined with baking paper

this recipe will give you 16 slices. I used an aluminium box and lined it with baking paper.

NB: you can make this approx. 1 day in advance, keep covered in the refrigerator. The latest you can store this in your fridge is 3 days as the raspberries start spoiling and the cream will go bad. You can make a smaller quantity so you don't have to throw anything away.!!

NB: For those who do not have leaf gelatine and only powdered gelatine: 1 leaf gelatine is equal to 5 g of powder gelatine and 20 g of cold water to bloom it.

7 leaves of gelatine is equal to 35 g of powder gelatine and you need 140 g of cold water to bloom it. Then add 3 tsp boiling water to dissolve the gelatine before you use it.